Grilled Chicken and Veggie Skewers Recipe

Ben Carraoli

Grilled Chicken and Veggie Skewers Recipe

I absolutely adore making these grilled chicken and veggie skewers, especially when the weather is nice. They are so simple to put together, and the flavor is just incredible. The marinade makes the chicken so tender and juicy, and the grilled vegetables get this perfect char. I

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: Dinner

Calories: 260

Ingredients Method

Ingredients

500 g boneless skinless chicken breast or thighs: Cut these into 1-inch cubes for even cooking. Thighs will be slightly juicier, but breasts are a great lean option.
1 red bell pepper: Cut into chunks. The red pepper adds a lovely sweetness and vibrant color.
1 yellow bell pepper: Also cut into chunks. This adds another layer of mild sweetness and makes the skewers pop with color.
1 small zucchini: Sliced into thick rounds. Zucchini becomes wonderfully tender and slightly smoky on the grill.
1 red onion: Cut into chunks. Red onion provides a sharp sweet flavor that caramelizes beautifully.
1 cup mushrooms: You can use them whole or halved depending on their size. They soak up the marinade wonderfully.
2 Tbsp olive oil: This is the base of our marinade providing healthy fats and helping to prevent sticking.
2 Tbsp lemon juice: Freshly squeezed is best! It tenderizes the chicken and adds a bright zesty flavor.
2 cloves garlic minced: A non-negotiable for a savory, aromatic marinade.
1 tsp dried oregano: This herb brings a classic Mediterranean flavor to the dish.
½ tsp paprika: Adds a touch of smoky flavor and beautiful color to the chicken.
Salt and pepper to taste: Essential for enhancing all the other flavors.
Metal or soaked wooden skewers: If using wooden skewers be sure to soak them in water for at least 30 minutes to prevent them from burning on the grill.

Method

First, you'll prepare the flavor base for the entire dish. In a medium-sized bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, and paprika. Season generously with salt and pepper. This simple combination creates a bright, zesty marinade that will infuse the chicken with incredible Mediterranean flavor.
Next, add the cubed chicken to the bowl with the marinade. Toss everything together until each piece of chicken is thoroughly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes. If you have more time, letting it marinate for up to 2 hours will result in even more tender and flavorful chicken.
While the chicken marinates, you can preheat your grill or grill pan to medium-high heat. Once marinated, it's time to build your skewers. Thread the marinated chicken pieces onto your skewers, alternating with the chunks of red bell pepper, yellow bell pepper, zucchini, red onion, and mushrooms. Create a colorful and balanced pattern.
Place the assembled skewers on the preheated grill. Cook for about 10–12 minutes, turning them occasionally to ensure they cook evenly on all sides. The chicken should be cooked through, and the vegetables should be tender with a slight char. The char marks add a wonderful smoky dimension to the dish.
Once the skewers are cooked, remove them from the grill and let them rest for a couple of minutes. This allows the juices in the chicken to redistribute, ensuring every bite is moist and tender. Serve them warm and enjoy the delicious results of your grilling efforts.